King oyster mushrooms on pea and mint puree

Ingredients for 2 servings:

• 120 g peas, fresh or frozen
• ½ shallot(s)
• 3 tbsp vegetable broth, possibly more
• 1 tbsp mint leaves
• some lemon juice
• 1 king oyster mushroom(s)
• some oil
• salt and pepper
• some sugar snap peas, cooked
• some cress
• some petals, edible

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 27 minutes

vegan starter

Sauté the peeled and finely diced shallot in a little oil. Add the peas and stock and cook in a covered pan over low heat for 5 minutes. Purée with the mint. Add a little more stock if desired and season with salt, pepper, and lemon juice. For a very fine purée, press it through a sieve. Clean the king oyster mushroom, wipe it with a damp paper towel, and cut it into 2 cm thick slices. Heat the oil in a pan, fry the mushrooms on both sides until golden brown, and season with salt and pepper. Remove the pan from the heat and let the king oyster mushrooms cook in the residual heat for another 2 minutes. Divide the pea and mint purée between two plates, arrange the mushroom slices on top, and garnish with snow peas, cress, and flower petals.